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Noob questions here, how will I go about in making a cider? I see commercial ciders contain preservatives (sulphates). Is that a direct consequence of the brewing process or a necessary additive?Primary: Bohemian Lager
Secondary: Bohemian lager/ Ale fusion - Added US-05 to secondary
Next up: Bohemian Lager
Then: Bohemian Lager
And Then: Bohemian Lager
Conditioning: Chucked Fruit Ale
"What he doth, he doth by rule of Thumb, and not by Art."
"What's the use of having a mind when you can't change it?"
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Originally posted by Brennen View PostNoob questions here, how will I go about in making a cider? I see commercial ciders contain preservatives (sulphates). Is that a direct consequence of the brewing process or a necessary additive?Busy rebuilding ....
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I see. So there is nothing to worry about then if I want to brew a cider. The sulphate content started to bother me.Primary: Bohemian Lager
Secondary: Bohemian lager/ Ale fusion - Added US-05 to secondary
Next up: Bohemian Lager
Then: Bohemian Lager
And Then: Bohemian Lager
Conditioning: Chucked Fruit Ale
"What he doth, he doth by rule of Thumb, and not by Art."
"What's the use of having a mind when you can't change it?"
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No sulphates required
I'm a little late in replying to the question about brewing cider but having made one I thought I would share my experience.
My approach was simple - drive to Elgin armed with two large buckets (pausing only for a quick wine tasting) and get them filled up at a friendly organic farm with unpasteurised apple juice. When I got the juice home I saved about 1.5l of juice which I froze and eventually used as my priming solution. My ingredients were simply apple juice and champagne yeast which I just left to bubble away at about 18 degrees for a couple of months (9 weeks in total to be accurate). A friend of mine went one step further and just let it ferment with whatever wild yeast was already present in the batch. He primed with a standard sugar solution rather than the apple juice.
And so the Elgin8Er (on account of the fact it was from Elgin and about 8%) was born. It definitely benefitted from a long period of bottle conditioning (I've still got some after approaching 2 years and it's crystal clear and perfectly drinkable). It does not remotely resemble Hunters or Savannah or any other commercial SA 'cider' and as such is not to everyone's taste. It is dry as a bone but is very refreshing on a hot day with a couple of blocks of ice in it. It reminds me of the farmhouse scrumpy ciders I used to get every now and then in the UK.
In terms of the two batches the wild yeast yielded very similar results - only difference is that mine carbonated better. Definitely something I would do again, although I would like to find a method for retaining a touch more sweetness to make it a little more user friendly.
So after waffling on I can now answer the original question...sulphates? Nah...
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